Start your day off right with this high fibre breakfast
By Healthy Diet
2 sweet potatoes
3 tbsp olive oil
3 cloves garlic, chopped
1 onion, diced
1 yellow pepper, diced
100g bean sprouts
4 cups baby spinach
1 tbsp lemon juice
1 avocado, sliced, to serve
8 fresh basil leaves, torn or chopped, to serve
Preheat the oven to 200C/400F/Gas 6. Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Once cooled cut into 1-inch cubes, then set aside.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and bean sprouts and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach and the lemon juice.
In a different pan heat 1 tablespoon olive oil over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto plates and top each serving with a fried egg. Garnish with basil and serve with sliced avocado.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.